Preparation - Puree the chicken livers, eggs and molasses together in a food processor. Add the remaining ingredients and mix well. Pour the mixture into a well-greased 9" x 9" baking pan. Bake in a preheated oven at 400º for 25 to 30 minutes or until a pick inserted in the center comes out clean. Cool, then cut into bite-sized pieces. Store in an airtight container in the refrigerator. Freeze any amount that will not be consumed in 4 to 5 days.

Preparation - Mix the flour and baking powder together in a bowl. In a separate mixing bowl, combine the peanut butter, milk, eggs, and honey; mix well. Add the dry mixture to the peanut butter mixture and mix well. Add the carob chips and mix well. Drop by heaping teaspoons full onto ungreased cookie sheets. Bake in a preheated oven at 350º degrees for 20 to 25 minutes or until the center of the cookies are baked. Move to wire racks to cool and harden. Store in a tightly covered container.

Preparation - Mix all the ingredients together to form a dough. Wrap in plastic wrap and refrigerate for about 1 hour. On a lightly floured surface, roll the dough to about 1/4" thick. Cut with small dog bone shape or other small cookie cutter. Bake in a preheated oven at 325º for 20 to 25 minutes. Transfer to wire racks to cool and harden. Store in an air tight container in the refrigerator.

Pamper your dogs with gourmet treats, fresh from your own kitchen, at a fraction of the cost of buying them. This cookbook includes recipes for biscuits, crunchies, training bits, cakes, frosties, carob and yogurt dipped treats and much more.